Roasted Cumin and Chickpea Salad

3/4 tsp cumin seeds

2 Tbsp lime juice

1/2 tsp salt

1/4 tsp pepper

2 Tbsp olive oil

1/2 small red onion, chopped

1 celery rib, sliced

1 tomato, seeded and chopped

1 cup (16 oz) chickpeas, rinsed and drained

1/4 cup crumbled feta

1. Heat a dry 8-inch skillet over medium heat. Toast cumin for 1 minute. Remove from heat.

2. Whisk lime juice, salt, pepper, and cumin in a bowl. Slowly whisk in oil.

3. Place onion in a large bowl. Pour dressing on top (don't mix). Place celery, tomato, and chickpeas on top of that. Cover and refrigerate 15 minutes.

4. Add feta. Toss to combine.